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Nourish – Quinoa Crunch Cereal

Nourish – Quinoa Crunch Cereal

Welcome to the Nourish cookbook review, blog hop and giveaway! Join myself and 18 Canadian bloggers as we share some spectacular recipes and a chance to win your own copy of Nourish.

Nourish cookbook review on Nutmeg Disrupted

I was beyond thrilled to get my hands on a copy of Nourish. When I heard about the premise behind the recipes for Nourish I was excited. If you have ever wanted to get more seeds, nuts and beans into your cooking this is the book for you! I cook with all 3 and to have a book dedicated to whole food recipes incorporating them, that is a cookbook I know I am going to use and enjoy.

Snack from the cookbook Nourish on Nutmeg Disrupted

Enjoy some Spicy Roasted Chickpeas, Curried Tomato & Lentil Dal Dip, a Frozen Fruit Smoothie and some Spicy & Sweet Toasted Seeds! (pictured above)

This fantastic book is a collaboration from Nettie Cronish, chef, instructor and cookbook author  & Cara Rosenbloom, Registered Dietitian. And what a spectacular collaboration it is!

Nourish is packed full of information about seeds, nuts and beans. From preparation methods to cooking times, descriptions of seeds, nuts and beans and the health benefits they all bring to the table. As well and a handy shopping list and how to shop for a healthy kitchen and pantry. I found it very informative and took a lot away from the suggestions.

Nourish is a combination of regular, vegetarian and vegan recipes, which I love. We are meat eaters in my home but enjoy vegetarian and vegan dishes often. If you have never tried vegan dishes before I encourage you to try a few. In my experience they are some of the most flavourful dishes I have eaten. It is easy to eat healthy when you have amazing recipes.

Quinoa Crunch Cereal from Nourish on Nutmeg Disrutped

Always looking for new breakfast ideas I had to try the Quinoa Crunch Cereal. If you have never tried toasted quinoa you are missing out. It gets a unique nutty flavour and the crunch is fantastic. Mix that with almonds and sunflower seeds with a touch of maple syrup and you have a sweet toasty almost buttery topping for yogurt, as a cereal or just by the handful! This far exceed my expectations. I keep opening the container for nibbles and the aroma is fabulous.

Quinoa Crunch Cereal

2 cups (500ml) quinoa, rinsed

1 cup (250ml) sliced, raw almonds

1/4 cup (60ml) raw sesame seeds

2 tablespoons (30ml) pure maple syrup

2 tablespoons (30ml) organic canola oil

  1. Preheat the oven to 375F (190C). Line a rimed baking sheet with parchment paper.
  2. In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
  3. Bake until toasty and fragrant, 10 – 12 minutes.
  4. Transfer to a bowl and let cool completely.
  5. Store cereal in an airtight container at room temperature for up to 1 month. Serve atop yogurt or with milk.

Quinoa crunch cereal from Nourish on Nutmeg Disrupted

Be sure to check out the entire amazing #NourishBloggers team below to see more amazing dishes from Nourish and multiple chances to win your own copy of Nourish.

Heather from The Tasty Gardener

Kelly from Kelly Neil Photography

Tiffany from Eating Niagara

Hilary from Cocoa Bean, the Vegetable

Regina from Leelalicious

Gwen from Devour and Conquer

Erin from How to Eat

Jo-Anna from A Pretty Life in the Suburbs

Stephanie from Kitchen Frolic

Caroline from Do it All Working Mom

Libby from Libby Roach

Katrina from Kitchen Trials

Laureen from Art and the Kitchen

Emily from Best of this Life

Lauren from Lauren Follet Nutrition

Zannat from Food for Happiness

Sarah from Kiwi and Bean

Charmian from The Messy Baker

Thank you Whitecap Publishing for supplying the complementary copy of Nourish for this review and for the giveway!  All opinions are my own. And a big thank you to Heather for asking me to participate.

I hope you enjoy it as much as I have. Best of luck to all who enter.

To enter: Post a blog comment below answering the following question – What is your favourite dish using nuts or seeds?

a Rafflecopter giveaway

 

 

 

 

 

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside.

No purchase necessary to enter. 

Giveaway will run from Wednesday, May 4, 2016 at 12:01am to end on Wednesday, May 11, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. 

Prize value is approximately $30CDN.

 Spicy Roasted Chickpeas from Nourish on Nutmeg Disrupted

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Pickled Beans

Pickled Beans

A few weeks back I received a few crates of gorgeous green beans at work. The first of many shipments in the coming year.

During my coffee break, of which I am the only female in attendance, the subject of pickled beans came up, of course started by yours truly. The conversation during our breaks usually consists of hockey talk, or the business of grocery, shopping trends, busy times, gas prices. But occasionally I will bring up what I am cooking in my kitchen at home. And for a bunch of guys they are pretty receptive! Plus the occasional goodies I bring doesn’t hurt either.

When I mentioned pickled beans there was quite the conversation of what each person envisioned when they thought of bean pickles during that break. I had intentions of making mustard pickled beans with a bit of cauliflower and some pearl onions added because really, that is my favourite part of mustard pickled beans. One co-worker was quite adamant that you only used yellow beans when making this particular pickle. Another agreed with me that no, green beans are used. So you can see the contrasting colors. And finally my boss said screw that just make regular pickled beans, they are fantastic in Caesars.

He has a very good point!

Caesar w/pickled beans from Nutmeg Disrupted

This is a fantastic recipe that you make by the jar! Great if you are new to pickling as it is an easy recipe and perfect if you are just wanting a small batch.

Pickled Beans

2 pounds of fresh green beans

dried or fresh red chili peppers – 2 per jar (optional)

a bunch of dill – I like to use the seed heads when making pickles but being that it is off season I used the green part of the dill

2 heads of garlic – sectioned and paper skins removed – 3 per jar

pickling salt – 1 tablespoon per pint

1/3 cup of boiling vinegar per pint

boiling water

 

Wash and heat all the jars you will be using. Place the lids and screw rings into hot water in a small pot on the stove, keep the burner on low and bring the water to a light simmer.

Wash and trim all beans to fit the jar. Wash and pat dry the dill greens.

In a medium sized pot place the vinegar on medium heat and bring to a boil.

Dill, garlic and red chili peppers for pickling in the Nutmeg Disrupted kitchen

Using oven mitts or a tea towel to handle jars, place 3 cloves of garlic and 2 red chili peppers with a few sprigs of dill in the bottom of each jar. Fill the jars with beans, packing them fairly tight. Measure the salt over the beans. Add a 1/3 cup of vinegar to each jar and top with boiling water within 1 inch of the opening of the jar. Place a hot sterilized lid on each jar and apply the metal screw band on finger tight.

Jars of pickled beans going into the canner in the Nutmeg Disrupted kitchen

Place all the jars into the canner, I like to use the jar rack that came with the canner. It makes fast work of getting the hot jars in and out of the very hot water.  Cover the jars with at least once inch of water. Bring to a boil and heat for 20 minutes. Carefully remove the jars form the canner and allow to cool completely. The lids will ping as they seal.

Store in a cool dark place for a few weeks before opening.

Best if chilled before eating. Seriously delicious with only the slightest hint of heat. I used dried chili peppers so the heat may be a touch more pronounced if using fresh red chilis.

2 pounds of beans yielded 6 pints of pickles.

 

 

 

 

 

 

 

 

 

 

 

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Lentil Chili

Lentil Chili

I have been eating much healthier of late.

And looking for ways to keep it healthy I have been using whole grains and legumes.

This recipe is a fantastic meatless chili loaded with beans, lentils, vegetables and flavor!

You’ll love it so much you may never use meat in your chili ever again!

Seriously, it’s that good.

I was one of the lucky winners a while back on Twitter during a Twitter party with Canadian Lentils. I won a fabulous gift package I have been waiting for the perfect recipe to use some of the great lentils they sent me!

Using Canadian Lentils on Nutmeg Disrupted

Lentil Chili
 
Author:
Recipe type: Entree
Ingredients
  • 1 yellow onion - chopped
  • 5 cloves of garlic - chopped
  • 4 stalks of celery - chopped
  • 1 cup of mushrooms - sliced
  • 1 large red pepper - chopped
  • 1 can of black beans 540 ml - drained and rinsed
  • 1 can of romano beans 540 ml - drained and rinsed
  • 1 cup of brown lentils - rinsed
  • 1 can of diced stewed tomatoes with garlic and olive oil 769 ml
  • 1 can of V8 - 340 ml
  • 2 cups of water
  • 2 teaspoons of cumin
  • 1 teaspoon in chili powder
  • 1 teaspoon of salt
  • ½ teaspoon of celery seed
  • ½ teaspoon of paprika
  • ½ teaspoon of chipotle chili pepper
  • ¼ teaspoon of crushed red chili pepper flakes
Instructions
  1. In a large pot heat 3 tablespoons of oil, I like to use Canola oil.
  2. Add the onion, garlic and celery.
  3. Cook for about 10 minutes until the onions are lightly browned.
  4. Add the red pepper and mushrooms and allow to cook for another 10 minutes.
  5. Now you can add the lentils and beans.
  6. Give everything I good stir.
  7. Add all the spices and give it another good stir to combine everything.
  8. Allow to cook for 5 minutes.
  9. Now add the water and simmer for 25 minutes.
  10. Add the diced tomatoes and V8.
  11. Bring to a boil over medium high heat.
  12. Allow to bubble away for 15 minutes, stirring often so that nothing sticks to the bottom of the pot.
  13. Reduce heat and allow to simmer for 20 minutes.

 

Making Lenti Chili at Nutmeg Disrupted

The start of Lentil Chili from Nutmeg Disrupted

Lentil Chili from Nutmeg Disrupted

It makes a nice sized pot so you will definitely have leftovers if you are not feeding a crowd.

It has just the right amount of heat, it is not too spicy and the flavor is amazing!

And each serving has a whopping 14 grams of fiber! That alone is reason to give this one a try.

This recipe freezes well and is great for those nights you work late.

If you have any fabulous recipes using lentils I would love to hear about them!

Good eating in 2014!

Enjoy.

 

 

 

 

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